Ingredients
Scale
- 2 tablespoons olive oil
- 1 ½ tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 ½ tablespoons Dijon mustard
- 4 cloves garlic, crushed
- ½ teaspoon dried thyme or leaves from 3-4 sprigs of fresh thyme
- ½ tablespoon fresh rosemary, roughly chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 turkey breast tenderloins (1½ – 2 pounds total)
- 1 large onion, thickly sliced
- 1 cup chicken broth (or turkey stock)
- 1–2 tablespoons cornstarch
- 1–2 tablespoons cooking liquid
Instructions
- Mix the olive oil, apple cider vinegar, honey, Dijon mustard, garlic, thyme, rosemary, salt, and pepper to make the marinade.
- Marinate the turkey tenderloins in a Ziploc bag for at least one hour, preferably overnight.
- Layer sliced onions in the crockpot, add chicken broth, and place marinated turkey on top.
- Cook on low for 4-6 hours until the turkey reaches 165°F.
- Thicken the cooking liquid with cornstarch to make gravy, blending until smooth.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Marinating overnight enhances the flavor.
Use a meat thermometer for safe cooking.
Leftovers can be refrigerated for up to three days.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 600
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 40
- Cholesterol: 120